Kandungan Gizi dan Analisis Organoleptik Susu Kambing Fermentasi dengan Isolat Lokal Bakteri Asam Laktat

Abstract

Susu fermentasi berpotensi meningkatkan karakteristik sensoris dan nilai gizi susu kambing. Penelitian ini bertujuan menganalisis komposisi nutrisi dan profil sensoris susu kambing fermentasi menggunakan dua jenis susu kambing (Saanen dan Peranakan Etawa) dan dua isolat bakteri asam laktat. Analisis proksimat dilakukan dengan menguji kadar air, abu, lemak, protein, dan karbohidrat, sementara evaluasi sensoris dilakukan melalui uji hedonik dan uji mutu hedonik untuk parameter warna, rasa, aroma, tekstur, kekentalan, dan penerimaan umum. Data dianalisis menggunakan rancangan acak lengkap faktorial. Jenis susu dan isolat bakteri berpengaruh signifikan (p < 0,05) terhadap kadar air, abu, protein, dan karbohidrat serta terhadap warna, aroma, dan kekentalan susu fermentasi. Terjadi interaksi signifikan (p < 0,05) kedua faktor pada kandungan abu dan protein. Secara keseluruhan, susu Peranakan Etawa yang dan isolat bakteri asam laktat 2 menunjukkan kualitas nutrisi dan profil sensoris paling baik, sehingga berpotensi dikembangkan untuk meningkatkan penerimaan dan nilai gizi susu kambing.

Fermented milk has potential to enhance goat milk sensory characteristic and nutritionional content. This study aims to analyze nutritional composition and sensory profile of fermented goat milk using two goat milk types (Saanen and Peranakan Etawa) and two goat milk lactic acid bacteria isolates. Proximate analysis was conducted to measure moisture, ash, fat, protein, and carbohydrate content, while sensory evaluations [SDW1.1]were performed through hedonic and scoring tests for color, taste, aroma, texture, viscosity, and overall acceptibility. Data were analyzed using a completely randomized design factorial with two treatment factors. Milk types and bacteria isolate affect moisture, ash, protein, and carbohydrate composition as well as increasing color, aroma, and viscosity palatability fermented milk (p < 0,05). Significant effects (p < 0,05) between factors w[SDW2.1]ere observed for ash and protein content. Overall, Peranakan Etawa and lactic acid bacteria 2 exhibit the most favorable nutritional qualities and sensory profile in fermented goat milk formulation, indicating its potential for product development to improve goat milk palatability and nutritional value.